CHOCOLATE BARK WITH CARAMELIZED MARCONA ALMONDS

Keeping life simple and sane around the holiday is a huge goal for me.
How can we all have fun and not get stressed? This kind of recipe makes
me so happy not only because it tastes delish, but it also takes very
little time and the kids love to help. A recipe that once again proves
that just a few really good ingredients mixed together can make for
damned good eats.

Don't forget to share....This bark makes an awesome gift.

INGREDIENTS from Bon Appetit Dec 2011(printable recipe)

1/2 cup sugar

2 Tablespoons water

1 tablespoon unsalted butter

1 1/2 cup roasted Marcona almonds (not in oil)

1 pound high quality dark chocolate (60-70% cacao), chopped

flaky sea salt, like Maldon

Line a baking sheet with parchment paper. Set aside.

Place
sugar and water in a small heavy bottomed sauce-pan. Place pan over
medium-low heat, stirring occasionally until sugar crystals have dissolved.
Bring to a boil, continue stirring occasionally, and cook for a few
minutes until you get that nice deep amber color. Take the pan off heat and immediately whisk in butter.

Toss Marcona almonds into the caramel and stir to
coat. Spread out gooey caramelized almonds onto the baking sheet lined
with parchment paper. Let cool and then break up/or chop the bigger
clusters. Set aside 1/4 of the almonds for garnish.

Slowly
melt chocolate in a double broiler. (This can mean simply placing a
metal mixing bowl over a pot of simmering water.) When chocolate is
completely melted, add 3/4 of the caramelized almonds and stir. Pour the
chocolate/almond mixture back onto the parchment-lined baking sheet.
Spread out the chocolate so that the nuts are only one layer thick.
Sprinkle the remaining almonds and flaky sea salt over the top of the
chocolate.

Refrigerate for 3 hours, break apart the cooled bark, and you are ready to go.